Authentic Osteria in Thessaloniki(2nd part)!

Their philosophy

Should I summarize my impression of the Fioi in a phrase, I’d say that they are obsessed, really obsessed with quality. “We don’t care about the image, but about the essence where food is concerned. Our goal is to become a family, a meeting point and we want everyone to taste the flavors they don’t know here” says Jacopo. Another very important aspect is that you shouldn’t leave food on your plate. If you want to clean your plate with a piece of bread, that would be even better. It means you have enjoyed your food. What you have ordered should not be wasted, it reflects the love and the effort of the Fioi and food should always be respected, it’s not something you just throw away. That’s why I was previously talking about an obsession. Respect, and rightly in my opinion, runs all the phases of the procedure, from the purchase of the raw material until the consumption of the final product.

Oscar Wilde said, “I’d forgive anyone at the table. Even my relatives”. Does a good dish improve a relationship?

Jacopo replied to me with a question, , “Can I ask you something? How were the alliances and the weddings organized in the past? At the table! In Palazzo della Ragione in Padova during the late middle ages, all laws were signed in an osteria for a good reason”.

Their favorite dishes and those of their clients

Jacopo has a sweet tooth and always enjoys a classic Tiramisù, while Marco prefers a risotto with porcini mushrooms, a dish that unfortunately takes time, about 45 minutes of cooking.

On the other hand, what do their clients prefer? “Wine”, says Jacopo (laughter). And continues: “Among the Greeks la carbonara is very popular, but those who come often order the dish of the day. Italians choose cheese or cold cuts that they miss or even the dish of the day which is not easily found here”.

Talking with the Fioi one understands that for them the pair of food and culture is indispensable. They manage to transmit their culture, the Italian culture without becoming forced. Everything flows nice and easy. You immediately feel like home and you learn a lot because there is a lot to learn, but mostly because Jacopo is there, always available to chat, to explain, to teach us that you should taste a culture in order to understand it as  Deborah Cater states.